GRAVEYARD VEGGIE PIZZA

Graveyard Veggie Pizza image

Provided by Taste of Home

Time 55m

Yield 15 servings.

Number Of Ingredients 21

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2/3 cup whole milk
1/4 cup plus 1 tablespoon canola oil, divided
TOPPING:
3 cups 4% cottage cheese
1 envelope ranch salad dressing mix
1/2 cup mayonnaise
1/4 cup whole milk
2 cups shredded part-skim mozzarella cheese
1 cup chopped fresh broccoli
1 cup chopped fresh cauliflower
2 cans (4-1/4 ounces each) chopped ripe olives
1/2 cup chopped celery
1/3 cup shredded carrot
1/4 cup chopped onion
1 jar (2 ounces) sliced pimientos, drained
3 ounces cream cheese, softened
4 teaspoons sour cream
10 to 15 crackers

Steps:

For crust, in a large bowl, combine the flour, baking powder and salt. Add milk and 1/4 cup oil; mix well. Shape into a ball; knead 10 times. , On a lightly floured surface, roll into a 15x10-in. rectangle. Transfer to an ungreased 15x10x1-in. baking pan. Press onto the bottom and up the sides of pan. Prick with fork; brush with remaining oil. Bake at 425° for 12-14 minutes or until edges are lightly browned. Cool completely on a wire rack. , In a small bowl, combine the cottage cheese, ranch dressing mix, mayonnaise and milk; spread over crust. Sprinkle with cheese, broccoli, cauliflower, olives, celery, carrot, onion and pimientos. , For tombstones, in another small bowl, beat cream cheese and sour cream until fluffy. Place mixture in a resealable plastic bag; cut a small hole in a corner of bag. Pipe "RIP" onto crackers. Insert into pizza. Refrigerate until serving.

Nutrition Facts :